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Marthe48

(16,690 posts)
Sat Oct 12, 2019, 12:18 PM Oct 2019

I made bulk sausage this morning

Pork loin was on sale at Krogers. I used about half what I bought to make sausage, sliced the rest for boneless chops. I have a Ninja, used it to chop the meat. I don't use a recipe, although I did read the ingredients on frozen breakfast sausage. I added an array of spices, such as salt, pepper, sage, garlic and onion powder, turmeric, mustard, paprika, nutmeg, ginger, basil, parsley and a dash of msg. I added some vegetable oil and some water, mixed it up, and had some for breakfast.

It is cheaper than store sausage, and leaner. With the Ninja, pretty easy to process. I've been making my own sausage for about a year. One batch lasts me at least 3 months.

5 replies = new reply since forum marked as read
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I made bulk sausage this morning (Original Post) Marthe48 Oct 2019 OP
Fennel? For Italian sausage irisblue Oct 2019 #1
You beat me to it. I love fennel sausage. fierywoman Oct 2019 #2
I don't have fennel Marthe48 Oct 2019 #4
I grind pork butt. yeah its a bit fatty but in the process of prepping it flamin lib Oct 2019 #3
I don't see pork butt or shoulder much Marthe48 Oct 2019 #5

flamin lib

(14,559 posts)
3. I grind pork butt. yeah its a bit fatty but in the process of prepping it
Sat Oct 12, 2019, 01:07 PM
Oct 2019

for grinding I can clean it up a lot.

I mix the spices for breakfast, Italian and andouille and store them in jars. I can then take a pound of ground meat, mix in the appropriate spices and I have my sausage of choice in the amount I want.

Marthe48

(16,690 posts)
5. I don't see pork butt or shoulder much
Sat Oct 12, 2019, 02:22 PM
Oct 2019

While I was working in the kitchen today, I thought that most pork I see is chops, loin and sausage. I'd love to get a picnic ham. Such a good cut, but I don't see them at all. I used to simmer one all night, then have slices, use the rest in soup and casserole. Fatty, but as you say, they clean up

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